Pecan-Crusted Halibut

Prep Time:45

Cook Time:54

Total Time:1 15

Servings: 4

Ingredients

Butternut Squash

⅔ recipe Butternut Squash Puree

Collard Greens

8 cups chopped collard greens stems removed before cutting
4 cloves garlic sliced thin
2 Tablespoons olive oil
1 small hot pepper sliced thin
⅛ teaspoon garlic powder
¼ teaspoon salt
½ teaspoon pepper

Spicy Maple Butter Sauce:

2 Tablespoons olive oil
1 Tablespoon butter
2 cloves fresh garlic minced
1 ½ Tablespoons maple syrup
½ teaspoon red pepper flakes
dash salt
½ teaspoon pepper

Halibut:

16 ounce halibut fillet skin removed and cut in 4 pieces
2 large eggs
¼ Cup spelt flour
½ Cup whole grain breadcrumbs see note
½ Cup very finely chopped pecans see note
1 teaspoon dried rosemary
½ teaspoon garlic powder
½ teaspoon salt
1 teaspoon pepper
2 Tablespoons avocado oil

Instructions

Prepare Butternut Squash Puree according to linked recipe. Set aside to warm just before serving. While squash is cooking, make collards and sauce, and prep ingredients for halibut.
Cook Collard Greens: fill large pot 2/3 full with water and add a dash of salt. Bring to a boil. Once boiling add collard greens and boil 3 min.
While collards are boiling heat olive oil in sautée pan over medium heat. When collards are 1 min from being done boiling, add garlic and pepper slices to olive oil.
Once collards are done boiling, carefully drain with a large sieve and transfer to pan with olive oil. Toss with tongs and cook 3 minutes. Set aside and warm just before serving.
Make Spicy Maple Butter Sauce: Add all ingredients to small saucepan. Over medium-low heat, warm until butter is melted. Whisk to blend, turn heat to low and whisk for 2 more minutes. Set aside and warm just before serving.
Prepare Halibut: Heat a large cast iron pan over medium heat. In a wide, shallow bowl crack eggs and whisk. In a second wide, shallow bowl, place spelt flour. In a third place bread crumbs, pecans, rosemary, salt, pepper, and garlic powder and stir to mix in seasonings evenly. Pat halibut dry.
Dip 1 piece of halibut in eggs to coat evenly. Dredge in spelt flour and then encrust with pecan and bread crumb mixture. Repeat for remaining halibut pieces.
Add avocado oil to the pan. Then, add fish pieces. Cook 3-5 minutes (depending on thickness of fish). Flip and then cook another 3-5 minutes until desired doneness in reached. Note: FDA recommends an internal temperature of 145℉ for safe consumption. Many chefs recommend 130℉ for most desirable texture.
Put it all together: Spread ¼ butternut squash in a shallow bowl or plate. Top with ¼ collard greens. Add 1 piece of halibut and drizzle ¼ of the sauce on top. Repeat for remaining portions.

Notes

I originally created this recipe for fresh speckled trout that my son caught. Since, that can be harder to find, I use halibut more often than not. If you find yourself with fresh speckled trout, use that!
For the breadcrumbs, I toast a few slices of whole grain sourdough, let it cool and then process in the food processor.
I also process the pecans in the food processor to get them finely chopped. Just be carful not to over-process and turn into pecan butter.
I choose wild caught fish when available. Wild-caught is higher in natural omega-3 fatty acids and other nutrients.

Preferred Ingredients – Avocado Oil: Avohass organic avocado oil, Cooking Olive Oil: McEvoy Ranch Cooking Olive Oil or Thrive Market Organic Extra Virgin Olive Oil, Maple Syrup: Run Amok Whistle Pig Rye Whiskey Barrel Aged or Bourbon Barrel Aged

Nutrition

Calories: 606kcal

Author: Emily Haygood